Specialty Pans

How to choose a specialty pan

A specialty pan is built for exactly one dish, and built to get that dish right every time.

Paella pans stay wide and shallow so the rice cooks in a thin, even layer instead of steaming in a pile. Crepe pans keep the sides low and sloped for an easy flip, and omelette pans curve theirs to fold eggs without tearing them. Takoyaki pans use molded wells to shape the batter into rounds as it cooks. Pick the shape built for the dish you actually make most often, since a specialty pan rarely doubles well as an everyday one.

Specialty Pans Coming Soon

Frequently asked questions about Specialty Pans

What is a paella pan?

A wide, very shallow two-handled pan. The large surface lets the rice cook in a thin layer and form the crisp socarrat crust at the base.

How do you season a paella pan?

Carbon steel paella pans season like any carbon steel: thin oil, high heat, repeat. Enamelled and stainless versions need no seasoning.

How do you clean a paella pan?

Hot water, a soft brush, and immediate drying on the heat. Carbon steel needs a wipe of oil afterwards to stop rust.

Can you make paella in a cast iron pan?

You can, but the deeper walls and smaller surface give you a thicker rice layer and less socarrat. It works, it just is not the same dish.

What is a crepe pan and do I need one?

A crepe pan is very shallow with low sloping sides so a spatula can get right under the batter. A regular nonstick skillet works, just less easily.